Cook and Drink

A few weeks ago, we were shopping at the Albert Cuyp market in Amsterdam. We saw excellent, very large artichokes. We simply had to buy them. They were far too big to be served as a starter. What to do? Let’s make an artichoke pie! Other ingredients? Egg? Crème Fraîche? Parmesan Cheese? Pancetta? Herbs, of course, parsley, thyme or perhaps fresh oregano?

Wine Pairing

It’s not straightforward to pair artichokes with wine, due to cynarin, a chemical especially found in the leaves of the artichoke. When the wine and the cynarin meet in your mouth, the natural sweetness of the wine is enhanced, making it taste too sweet. Pair freshly cooked or steamed artichokes with a bone-dry, crisp, unoaked white wine with clear, present acidity. For instance Sauvignon Blanc, Grüner Veltliner or Albariño. 
Cynarin and wine are not a match made in heaven but the good news is that cynarin seems to protect your liver and even helps it regenerate.
We enjoyed a glass of white Rioja made by Vivanco. This is a bright, intense white wine with aromas of citrus fruit and green apples. Fresh, tasty and a great match with the Artichoke Pie.

What You Need

• For the Dough
  • 100 grams of Flour
  • 50 grams of Water
  • 10 grams of Olive Oil
  • 1 gram of Salt
• For the Filling
  • 2 large Artichokes
  • 1 shallot
  • Olive Oil
  • 1 Egg
  • Crème Fraîche
  • Fresh Thyme
  • Freshly Grated Parmesan Cheese
  • Black Pepper

What You Do

1. Combine flour, salt, water and olive oil
2. Make the dough, kneed for a minute or so and store in the refrigerator for at least 30 minutes
3. Clean the artichokes
4. Steam the artichokes for 45+ minutes depending on the size and let cool
5. Chop the shallot
6. Warm a heavy skillet, add olive oil and gently fry the shallot
7. Transfer to a plate and let cool
8. Use a spoon remove the ‘meat’ from the leaves (bracts) of the artichokes
9. Remove the centre choke (the hairs)
10. Chop the hearts
11. Strip a generous amount of thyme
12. Whisk the egg and combine with the artichoke, the shallot, the crème fraîche, the thyme and some freshly grated Parmesan cheese
13. Add black pepper
14. Taste and adjust
15. Coat a 15 cm or 6 inch round baking form with oil (or use a sheet of baking paper)
16. Roll out the dough with a rolling pin on a lightly floured surface
17. Place the dough in the baking form and add the filling
18. Transfer to the oven for 40 minutes on 180˚ – 200˚ Celsius or 355˚ – 390˚ Fahrenheit
19. Remove the pie from the oven
20. Brush the outside with olive oil. This will intensify the colour of the pastry
21. Let cool and enjoy luke warm